Just wanted to share the successes of freezing your favorite vegetables for use over winter.  Kale, Chard, Spinach all do well with a slight blanching and then chop to your preferred size, ziploc and freeze.  I find these greens very easy to throw into soup recipes, lasagnas, pizza toppings and even smoothies!  Peppers all freeze well and do not need to be blanched but I do like to roast a few red peppers and freeze those separately.

The favorite is the broccoli.  I like to soak it in a bit of salted water for a few minutes to make sure any bugs and their friends can get out, cut it to no more than 1.5" pieces, then I blanch it for 3 minutes in slightly boiling water and cool.  Ideally, freezing the individual pieces first is great but if you don't have the space or the time, just toss them into a freezer bag and use all winter.

Herbs also do great by simply chopping them to size and freezing in an ice tray with just a dab of water to solidify them.  Then I dump them into a freezer bag too and can pull out however many 'cubes' I need.

Frozen Vegetables should be used within 8 months.